Easy
Serves: 4
Prep: 15 mins - Cook: 2 hrs
Ingredients
- 4 carrots, chopped
- 2 red onions, chopped
- 1 savoy cabbage, shredded
- 2 stalks celery, chopped
- 2 cloves garlic, finely chopped
- Cherry tomatoes (approx 10, chopped)
- 1l chicken stock
- Parsley, to garnish
- Bread of your choice, to serve
Method
- Put the chopped vegetables in a large saucepan and add the stock. Bring to the boil, turn down the heat and simmer for 1 hr 45 minutes.
- Chop the cherry tomatoes and add to the pan, with the finely chopped garlic. Continue to simmer for a remaining 15 minutes.
- Serve in bowls, each topped with a few sprigs of parsley, and served with a rustic bread to your taste.
- For a vegetarian alternative, use vegetable stock.